Heat 10” cast iron skillet to medium-medium hot Salt and pepper the chicken chunks. Oil in the hot pan. Add chicken. When the chicken is white on all sides, add the garlic, onion, peppers and balsamic vinegar. When the onion is clarified, add the curry powder and keep stirring it off the bottom of the pan re-coating the chicken. Add the rice and fry it until it begins to “pop” a little, maybe even brown a tad. Add the water and tomato and bring it to a boil. Back it off to a simmer and cover. About 20 minutes or so later, yum!